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Cauliflower curry

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	Medium / moderate
Number of people:	12
Ingredients:	6 eggs 3 kg cauliflower 1125 g mixed minced meat 150g salted peanuts 750ml vegetable stock 3 onions 3 slices of toast 9 tbsp. coconut 6 cream yoghurt, 150 g 3 tablespoons cornstarch 3 cloves 3 teaspoons sambal oelek 15 tbsp. soy sauce 3 tablespoons curry powder

Preparation:

First chop the peanuts finely, then remove the crust from the bread. Put the bread into the water and let it swell. Then express all the water again.

Put the minced meat with the sambal oelek, soy sauce, eggs and cloves in a bowl, add the peanuts and bread and knead it all well.

From the kneaded mince now form 72 small balls, tap them, so they are flat and cook at 180 ° C for 30 minutes.

In the meantime, wash the cauliflower and cut into florets. Then put a pot of water on the stove and add the broth. Bring it to the boil and add the florets and cook for about 6 minutes. When finished, remove the florets but keep the water.

Cut the onions into small cubes, then sauté them in butter. Then blend in the curry.

Now add the broth of the cauliflower and thicken with the cornstarch. Simmer for another 2 minutes, then stir in the yoghurt. Season with salt and pepper.

Now add the cauliflower to the meatballs and pour the sauce over. Put it back into the oven and back for 10 minutes.

During this time roast the coconut in hot butter until brown and scatter them on the cauliflower before serving.